Nut-free Paleo Granola
NUT-FREE PALEO GRANOLA IS THE PERFECT WAY TO START YOUR MORNING BREAKFAST
Granola without the rolled oats? Yes, please! Nut-free and grain-free granola has a great taste and addicting crunch too! Breakfast is when we usually serve the clusters of granola over a bowl of yogurt or applesauce. Topped with fresh berries from the farmer’s market (watch for our farmer’s market trips on my Instagram account soon!) or a drizzle of local honey. Granola is certainly one of my favorites for breakfast and the kids readily agree. Granola is simply one that is just associated with breakfast. But, don’t let that stop you from having it for a snack in the afternoon! We break out the granola at snack time often, the kids have worked up an appetite from playing all morning so they need something that will sustain them.
Most of the time granola is made with rolled oats or when that is omitted nuts are used. Well, sometimes when staying clear of certain foods, you simply have to say bye-bye to that food. Other times there are alternatives, like with this recipe of granola. Here in our house we have one person that cannot tolerate oats at all, and the rest of us can have them in moderation. And then to top that off another doesn’t do very well with nuts, but the rest can have them just fine. (Yes, we are a crazy crew for sure!) So when we have a craving for the crunchy clusters at breakfast, we break out the food processor and whip up a batch of Nut-free Paleo Granola.
This nut-free Paleo granola was inspired by Danielle Walker’s Meals Made Simple recipe. She’s done a wonderful job of creating such an allergy-friendly granola that we all simply love. So we made a few changes to our liking and kept it as a healthy nutritious granola! Just wait until you see the amazing clusters you’ll get from baking it for only 20 minutes and letting it cool completely before transferring it to a glass container (or right into your waiting bowl!!).
You may be thinking, this recipe looks pretty familiar…that’s because I first shared it on The Real Food Dietitians site! I love guest posting and sharing new recipes for each of you to enjoy. Be watching for more guest posts coming up (I’ll share them with you through my weekly newsletter…make sure to sign-up so you don’t miss out!)
- 1 1/4 cups pepitas (also known as raw pumpkin seeds)
-
1
cup
shredded coconut
unsweetened
- 1 cup raw sunflower seeds
- 1 Tbsp chia seeds
-
1/4
cup
sunflower seed butter
(may substitute nut or seed butter of choice)
- 1/4 cup honey or maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp ground nutmeg
-
1/2-1
cup
dried fruit of choice
Made In Nature Fruit Fusion
-
Preheat oven to 325 degrees. Prep baking sheet with parchment paper.
-
In the food processor add coconut, sunflower seeds, pepitas, chia seeds, sunflower seed butter, honey, vanilla and nutmeg. Pulse until ingredients are mixed and come together but do not over mix. You want some of the seeds to remain whole or in pieces. Scrap sides of the bowl as needed.
-
Scoop out mixture onto prepared baking sheet and spread out. Place in the oven for 18-20 minutes or until golden brown, stirring gently every 5 minutes.
-
Remove from oven. Let cool completely before mixing in the dried fruit.
Storing Tips: Transfer granola to a glass airtight container or mason jars and store in a cool dark place, such as a pantry, for up to 14 days.
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